But In Thailand kitchens, they have different colored choppin boards example: Red=Raw Meat Yellow=Raw Poultry Blue=Raw Seafood Green=Fruit & Vegetable Brown=Cooked Food White=Dairy Product & Bakery Hope all chefs can understand okay ?

@Mrskay04

4 ай бұрын

The whole idea of colour coded chopping board is to prevent food from cross contamination. You can also choose the type of chopping board in your food business that works. But the sensible thing to do is ensure it is visible and labeled for everyone to know including yourself 😊

@rhezapj5056

3 ай бұрын

How about for roots vegetables? and cooked seafood?

@user-mb7wv3yp3b

3 ай бұрын

@@rhezapj5056 Root vegetable is Green Chopping Boards And Cooked Seafood is Brown Chopping Boards.

I think Brown for cooked meat Yellow for poultry Green for vegetable or fruit White for bread or cheese Red for raw meat Blue for seafood

yellow bord chicken 🍗 😂😂😂😂

@aakashsisodiya4005

6 ай бұрын

Right 👍 bol Raha hai

Good job

Nice ❤

เพิ่งรู้ว่าเขียงแต่ละสีใช้กับอะไร

so which one is for chicken and allergens food preparation?

@moseschansachansa5407

9 ай бұрын

Hello there, thank you for your question. Raw chicken white meat is red chopping boards that you use. Purple is for allergen, which is non dairy food. Do not hesitate to get in touch if you need any help Thank you. Food Hygiene Tutor.

@nanakizzy9634

9 ай бұрын

@@moseschansachansa5407 here we use yellow for poultry product and red for red meat

😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂

Roan this use

Totally wrong

Wrong

@Mrskay04

4 ай бұрын

What’s wrong mam?

You should more learn about kitchen and they are equipment's, Total you doing misguide

Wrong

@Mrskay04

4 ай бұрын

Explain yourself 😮

@arkadiuszjuszkiewicz7300

3 ай бұрын

Can’t be wrong as it’s not legal requirement so you can cut raw meat on green if you want to.

@Mrskay04

2 ай бұрын

@@arkadiuszjuszkiewicz7300 you’re right. As the whole idea is to maintain safe food handling practices, avoiding unsafe handling of foods and avoiding transfers of allergenic food, which can lead to food allergic reactions, poising etc… it helps especially when you have more than one staff in the food prep area to know which ones to use to prevent cross ❌ contamination 👍🏾